The role of saliva chart is structured well with different functions below the main topic. The roles are categorized into four classes namely interaction of the senses with the food, the contribution of saliva in taste, function n perceiving different flavors as well as in the mechanism in eating. The five senses are sound, smell, touch, sight as well as taste. Saliva also helps in the movement of the food as well as swallowing.

It is interesting how the author of the chart has listed different types of taste which sour, sweet, bitter and salty. The chart is however confusing especially in the last row since the relationship between each kind of taste, and different components are not precise. The author should have expounded more on the relationship between for example saltiness and salt perception and sodium channels. The author should also explain more on different roles of saliva and present more on the relationship of saliva with other organs. The author has not explained the relationship of saliva with for example touch or sound. This role is, therefore, confusing to the reader since it is not clear how sensory organs are related to the saliva.

The author should also explain more on other roles of saliva in the mouth and aiding in digestion as it contains enzymes. In the mouth, saliva helps in preventing tooth decay by washing away food remains (Dawes, & Wong, 2019). Additionally, the author should add information on how saliva production takes place as well as explore disorders such as xerostomia that affect glands that produce saliva. Also, it will be beneficial to the reader if the author expounds on symptoms of the disorder and what one should do to improve the production of saliva. The introduction and conclusion are also not provided although the author has indicated them on the chart.

The peer review two is more expounded but not neatly organized, so it is confusing to the reader. The author has done well in explaining the five senses and has given sufficient information about how each sense is perceived. For example, different cells of the tongue are listed, and the author has outlined the type of taste for each cell. Cell type II which are receptor cells contributes to sweet, bitter and umami taste while presynaptic cells contribute to sour taste.

The author has also provided extra information by for example indicating that the saliva secretion of the elderly is impaired and they are likely to develop a disorder referred to as anorexia (Landi et al., 2016). The first column in the last row is however confusing since there are arrows which are not linked to any factor to show the relationship. Since there is a lot of information in the draft chart, the author should have used limited the data in the chart and offer extra information below the chart.

Charts alone are not enough in explaining concepts, especially if not well arranged. The size of the chart complicates understanding of the relationship between different factors because it is not easy for readers to follow.  Generally, flowcharts are clumsy and, so readers waste a lot of time trying to understand the relationship (Passera, Kankaanranta, & Louhiala, 2017). Also, it is hectic to edit charts, and a simple error may require complete redrawing which is time-consuming for the author.  A slight alteration for example changing the document font size can disorganize the entire chart and misplace the symbols thereby impairing its effectiveness in delivering the message.

References

Dawes, C., & Wong, D. T. W. (2019). Role of Saliva and Salivary Diagnostics in the Advancement of Oral Health. Journal of Dental Research, 98(2), 133-141.

Landi, F., Calvani, R., Tosato, M., Martone, A., Ortolani, E., Savera, G., & Marzetti, E. (2016). Anorexia of aging: risk factors, consequences, and potential treatments. Nutrients, 8(2), 69.

Passera, S., Kankaanranta, A., & Louhiala-Salminen, L. (2017). Diagrams in contracts: Fostering understanding in global business communication. IEEE Transactions on Professional Communication, 60(2), 118-146.

 
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